Mole-Spiced Nuts

Name: Mole-Spiced Nuts
Ingredients: 1 cup unsalted dry-roasted peanuts; 1/2 cup raw pepitas (green pumpkin seeds); 1 cup slivered almonds; 1/2 cup corn nuts; 2 dried ancho chiles or 2 tablespoons ancho chile powder; 2 dried guajillo chiles or 2 tablespoons guajillo chile powder; 1/4 teaspoon ground allspice; 1 teaspoon ground cumin; 2 teaspoons grated orange zest; 1/2 teaspoon cayenne pepper; 3 tablespoons sugar; 2 tablespoons canola oil; Kosher salt

13 ingredients

14 steps

Ingredients

1 cup unsalted dry-roasted peanuts
1/2 cup raw pepitas (green pumpkin seeds)
1 cup slivered almonds
1/2 cup corn nuts
2 dried ancho chiles or 2 tablespoons ancho chile powder
2 dried guajillo chiles or 2 tablespoons guajillo chile powder
1/4 teaspoon ground allspice
1 teaspoon ground cumin
2 teaspoons grated orange zest
1/2 teaspoon cayenne pepper
3 tablespoons sugar
2 tablespoons canola oil
Kosher salt

Directions

1

Preheat the oven to 425 degrees F. Line a baking sheet with foil.
2

Mix the peanuts, pepitas, almonds and corn nuts in a large bowl.
3

If using dried chiles, pull off the stems and scrape out the seeds.
4

Tear the chiles into 2-inch pieces.
5

Put the chiles, allspice, cumin, orange zest and cayenne in a spice grinder and pulse until the chiles are ground.
6

(If using chile powder, mix the ingredients in a bowl.)
7

Add to the nut mixture.
8

Add the sugar, canola oil and 2 tablespoons salt.
9

Stir with a fork to evenly coat.
10

Pour the mixture onto the prepared baking sheet.
11

Bake 4 minutes, then stir with a fork and continue baking until lightly golden, about 4 more minutes.
12

Pour the nuts onto a clean baking sheet to cool.
13

Transfer to a serving dish and enjoy.
14

Photograph by Kang Kim